Name: Butterscotch Pudding
Yield: Makes 8 servings
Ingredients: 3/4 cup sugar; 1/4 cup water; 1/4 cup whipping cream; 1/2 cup (packed) golden brown sugar; 1/3 cup cornstarch; 1 teaspoon salt; 3 cups whole milk; 4 large egg yolks; 1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature; 2 tablespoons Scotch; 1 teaspoon vanilla extract; 4 bananas, sliced; Whipped cream; 1/2 cup English toffee bits

Shirley Brody of Portland, Oregon, writes: "We've enjoyed our evenings at Wildwood Restaurant here in Portland for many years. Chef and owner Cory Schreiber has created such a great space for the neighborhood. We would love to have his recipe for butterscotch pudding, which is served in a tall parfait glass. The dessert's sophisticated look matches its rich flavor."

You'll need to chill the pudding for at least six hours before serving.

Recipe notes

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